Christmas is just around the corner and this week is our final post for the 12 Weeks of Christmas Treats Blog hop. I noticed as I was searching for a cookie to make this week, that there is one ingredient I have left out in my first 11 treats - peanut butter! This worked out nicely because I am also involved in a cookie swap through the cooking board I frequent and I am told that the person I drew loves peanut butter. So, these cookies bars they are headed to another part of the country to be enjoyed by a mystery recipient who shall remain unnamed because I am not sure the package will arrive before the post goes live. ;)
This recipe combines candy and a cookie into one. There is a thick peanut butter fudge layer between 2 layers of oatmeal cookies and topped with candy. I used the entire peanut butter fudge mixture between the layers, but you can adjust to your liking. With the full amount of chocolate fudge in the middle layer, you'll probably agree that they are better cut into smaller squares as they are quite substantial. You'll need a tall glass of milk to finish one of these.
I have to thank Brenda, from Meal Planning Magic, once again for organizing the hop each week. I really enjoyed seeing everyone's recipes each week. There are so many new recipes I need to try.
Source: Pink Parsley
- 1/2 cup + 2 Tbs unsalted butter, softened
- 1 cup packed brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cups old-fashioned rolled oats
- 1 14-oz can sweetened condensed milk
- 12 oz semisweet chocolate chips
- 2/3 cup creamy peanut butter
- 1 tsp vanilla extract
- Reese's pieces, for the topping
Preheat the oven to 350 degrees. Line a 9-inch square baking pan with foil, leaving an overhang on 2 sides.
In the bowl of a stand mixer fitted with the paddle attachment, cream 1/2 cup of the butter with the sugar until well-combined. Add the egg and vanilla, and mix well. Turn off the mixer, add the dry ingredient (flour through oats), and mix at low speed until just combined.
Press two-thirds of the oatmeal mixture into the bottom of the pan, and set aside the rest for the topping.
In a medium saucepan, combine the remaining 2 tablespoons of butter, condensed milk, chocolate chips, and peanut butter. Cook over medium heat until the chocolate and butter are melted, stirring often. Remove from heat and stir in the vanilla. Spread most of the chocolate fudge mixture over the oatmeal layer, using a spatula to spread evenly. Save the remainder for hot fudge sauce, or use it all for a thicker layer.
Crumble the remaining oatmeal mixture over the fudge, then sprinkle with the candy.
Bake 15-20 minutes, until the topping is starting to brown. They won't seem cooked all the way through yet at this point. Allow to cool to room temperature, then refrigerate for at least 12 hours to set completely. Cut into squares and serve, or store at room temperature.